Discover the secrets of our artisan bread range

12 May 2017

As bakers, breadmaking is at the heart of our craft so a great deal of love (and early morning starts) went into creating these breads. We hope you enjoy tasting these loaves as much as we enjoy baking them.

Malted Grain Loaf

Made using a traditional slow fermentation method, this wholesome loaf is ideal for the thick doorstep slices of a ploughman’s sandwich.

White Loaf

An everyday family loaf, simply but lovingly made. Its simplicity is its virtue as it partners with any flavour, but it is especially well-suited to soft fillings, such as egg mayonnaise.

Pumpkin Seed Loaf

A moist, wholesome loaf, stonebaked for a rich golden brown crust. Slice thick and dip in soup – pumpkin soup for a match made in heaven.

Swiss Fitness Loaf

This nutritious, honey-sweetened wholemeal loaf harks back to our Swiss roots. Ideal toasted and served with butter for a simple and delicious breakfast slice.

Seeded Rye Bread

A wholesome mix of rye, wheat and sourdough, with pumpkin, millet, sesame, linseed and sunflower seeds. Delicious spread with cream cheese and topped with smoked salmon.

Yorkshire Millers Loaf

Soft and malty loaf made with Yorkshire-milled flour and baked in our wood-fired oven. Match with ham and gruyère for a mouth-watering treat.

Mixed Grain Loaf

Stonebaked and made with mixed grains including sesame, sunflower and poppy seeds. Irresistible with caramelised onion chutney and pâté.

Swiss Stick

A stonebaked, ciabatta-style loaf with a Swiss twist. Irresistible paired with cured meats or as a dipping bread with oils.

Yorkshire Cobble

A close-textured loaf with a rich crust that reflects the cobbles of Yorkshire streets. Ply with a generous slice of Wensleydale and dream of the Dales.

Sourdough Bread

Crusty sourdough made patiently in the time-honoured way and baked in our wood-fired oven. Toast and serve with butter to enjoy the distinctive natural flavours of this classic loaf.

Wholemeal Loaf

A flavoursome loaf made with Yorkshire-milled flour. A classic bread deserves a classic filling: cheese and pickle anyone?